Honey sugars analysis by ion chromatography method with Integrated Pulsed Amperometric Detection (IPAD)
Glucose and fructose are the most important monosaccharides in honey, these sugars combined in various forms comprise the di- and trisaccharide fractions of floral honey. Frutose/glucose ratio can influence the flavor of honey since fructose is sweeter than glucose. Honeys with higher fructose/gluco...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2012
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.11/1389 |
| País: | Portugal |
| Oai: | oai:repositorio.ipcb.pt:10400.11/1389 |